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I bought this knife after using a friends and being a bit confused about the grind and the coresteel. I was also interested to check out the handle, which is clearly Rader-inspired. The knife was lightly used when I got it and had been responsibly maintained with thinning. However, I've...

Just sharpened GF's mom's "tools of the trade" santoku and the thought of that being someone's "best knife" on Christmas made me sad, so I thought I'd start looking around now. Stainless blade (at least cladding) and a western or stabilized handle are important. If it needs some work or...

I was just finishing up an order for a new knife (actually a particular style/ finish that I've been waiting a few years for) and Jason shared some clips from an upcoming documentary on Murray that was done by some Oregon film makers. The one about his early experience in Japan is pretty cool...

I recently had some questions asked about this knife so, rather than just leave all the info in a PM, I thought that I'd post it here as I've been pretty lax with the reviews for awhile. First, I thought that it might be interesting to just run through the design and ordering process...

A friend picked up an old straight razor form an antique store and I just polished it up and sharpened it. There was the usually splotchy light oxidation and minor pin-hole pitting that carbon steel gets from sitting around un-oiled for muli-decades and a very small chip in the primary bevel...

After spending some time enjoying the amazing technicolor patina's that my Gesshin honyaki took, it eventually evened out into a stable, but uninteresting muttled dark grey. SO, I decided that it was time to clean it up and test out some different methods for bringing back that sexy hamon...

Machida Isshi http://www.geocities.com/soatoz/hamono/Machida/Machida.html someone posted one awhile back in the "newest knife buy" thread and I keep thinking about it from time to time. Really beautiful looking stuff, but no idea if it's actually any good. So who owns one / has used one?

I love the similarly names youtube thread, so I thought that I'd start one for Netflix instant / Amazon streaming as these seem to be the new cable as I feel like I'm often scrounging for something "good" to watch. I'll start it off: Just watched "Secrets of the Viking Sword: Nova"...

Weird looking knifes, I have no idea of the performance / function, but I like the aesthetic. Looks like a genetic byproduct of Kramer and Masamoto in blade shape, but with some definite Carter-esque rustic charm sprinkled in and the "coffin" handles remind me of some of the retro / wa fusion...

I thought this was interesting: http://www.youtube.com/watch?v=0f-j1ctaQqw http://www.youtube.com/watch?v=0f-j1ctaQqw

Two disturbing articles about the food that we think that we're eating not being what we think it is: http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/...

So, I was watching an episode of Myth Busters where Alton Brown guest-started and noticed some Cut Brooklyn knives sitting on the table (around 16:30): http://www.youtube.com/watch?v=KmEWWszWeCQ http://www.youtube.com/watch?v=KmEWWszWeCQ I figured Alton probably brought his own knives, and...

Well, like many folks here: I've got a lot of knives, but I've got more on the way and still more that I'd like to try... so it's time to thin the herd a bit more. First up is a 150mm Watanabe Honesuki in Blue #2: I got this knife from our own hobbiest maker, Mario (RRLOVER). He put a...

This is only indirectly related to kitchen knives, but I saw that a fun series was recently added to Netflix streaming: "Weapon Masters." The basic premise of the show is that each episode they look at some historically important weapon and then try to improve on it using modern materials or...

I remember seeing another one of these videos from a few years ago, and it looks like the process is even further automated now. I think that robots are awesome, but something about this kinda makes me sad... like when deep blue beat Kasparov. http://www.youtube.com/watch?v=1gkFVfRqkgQ...

I've heard folks mention giving new carbon knives a rinse under hot water or vinegar to reduce reactivity, but I never thought of a full immersion in boiling vinegar: http://youtu.be/DRtEPDzCa2A - Interesting the way that the vinegar starts to foam and bubble after a few minutes. The first...

2 new knives showed up recently: a Fowler custom and an Adam Marr. The Marr was made with some of DT's snakeskin AEB-L. Adam sold the knife as the blade already ground (180mm I think)with the option of a custom handle, which I took him up on. When I found out that the knife sale was going...

My new "Paderno Heavy Duty Carbon Steel 11 Inch Frying Pan" came last week and I've been playing around with it. As compared to my old debuyer mineral that warped: -It seems maybe not quite as thick or heavy (measures 3mm at the lip, but I never measured the db mineral) , but it's still...

Well, it looks like my turn on JWW's wait list for the 270 kitaji (damascus) gyuto finally came up, but the thing is, in the 2+ years I was on the wait list I acquired a custom-handled and saya'd one from Marko (one of the last ones he did). I kept my spot on the wait list because you never...

I was in WS the other day (returning something not knife related) and couldn't help but take a stroll by the knife case. I hadn't really been keeping up with "main stream" knives so the "Shun Fuji" line was new to me. I don't want to start yet another thread about the pros and cons of...